Mini Victoria Sponges

Recently it was my land-ladies birthday so to wish her a good one, I decided to make a lil something... 

These mini Victoria sponge sandwich cakes are full with freshly whipped cream and chopped strawberries! Perfect for a summers day bake! 


For the sponge cake: 

  • 175g unsalted butter 
  • 175g caster sugar 
  • 3 large eggs 
  • 1tsp vanilla extract
  • 175g self-raising flour 
For the filling: 
  • 200ml double cream 
  • 150g strawberries, chopped 
  • icing sugar, for dusting


  • 12-hole mini sandwich cake tin ( I got mine from Lakeland)
  • Piping bag and a star shaped nozzle
  1. Preheat the oven to 190C/fan 170C/Gas Mark 5 and grease each hole of your mini sandwich cake tin.  
  2. To make the cakes, in a bowl, beat together the butter and sugar until creamy and well combined. Add in the eggs one at a time whilst adding a spoonful of the flour at the same time before beating again. Continue doing this until all of the eggs have been mixed in. 
  3. Add the vanilla extract and mix this in. 
  4. Sift the rest of the flour into the bowl and then fold this in until completely incorporated. 
  5. Divide the mixture between the 12 holes in your tin and level with a teaspoon. 
  6. Bake in the middle shelf of your preheated oven for about 15 minutes or until a skewer inserted comes out clean. Allow to cool for approximately 10 minutes before popping them out of their tin. 
  7. Whilst they're baking, whip up the cream; being careful not to over-beat. Put this cream into a piping bag fitted with a star nozzle. 
  8. Once the cakes are completely cool, cut each in half equally. Pipe around 3 blobs of whipped cream onto the inside of one of the halves and then add around a teaspoon of the chopped strawberries onto the top of this followed by the other half. Sieve a little bit of icing sugar over each small cake. 
  9. Make a cuppa, kick your legs up and enjoy this little moment of joy!
  10. Find me on Youtube:


Popular Posts